Tupperware files for bankruptcy

September 20, 2024 by
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Tupperware, the plastic storage container company that once dominated the market, recently filed for Chapter 11 bankruptcy protection. With the proliferation of cheaper, and frankly better, storage options, it's a wonder the 70-year-old company made it this far before entering bankruptcy. Its sales model, once an innovative concept that empowered millions of women to earn money outside of the home,… read more

The rise of cute food

September 18, 2024 by
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Cute food is nothing new - bloggers have been making adorable cake pops, cookies, and other sweet items for years. Kim-Joy's cute animal-themed bakes led her to the finals on GBBO. But until recently, cuteness was limited to desserts, sweets, and possibly snacks. However, creating cute savory foods is taking off, explains Elyse Inamine, writing for Taste. Macarons from Baking… read more

The case of the disappearing ingredients

September 17, 2024 by
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A recent Forum topic started by Member Indio32 caught my attention because it confirmed something that I have been noticing in my local supermarket. The issue is that some ingredients - mainly more traditional or 'old-fashioned' items - seem to be disappearing from grocery store shelves. The issue raised is broader than just one country as people from Australia, the… read more

Food news antipasto

September 16, 2024 by
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Eater staff published their favorite cookbooks coming out this autumn. You will probably see most, if not all, of these books in Jenny's upcoming reviews, but it's helpful to get perspective from other food writers. Of the new releases, they highlight books from Martha Stewart, Carolina Gelen, Paola Velez, and Yotam Ottolenghi saying these and other releases "will make you… read more

KitchenAid makes a bold move with its newest mixer

September 14, 2024 by
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It's no secret that I am a KitchenAid stan - I have a 7 quart Professional and most of the accessories that they offer. Even though I have a standard color (Empire Red), I never had mixer envy even when a gorgeous new hue hit the scene - until now. KitchenAid's latest stand mixer is a knockout but it is… read more

How much cinnamon is safe to eat?

September 13, 2024 by
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Earlier this year we posted a note about worrying lead levels in some brands of ground cinnamon. Consumer Reports recently followed up on those concerns with its own testing of several different brands of cinnamon available in the US and provided guidance on which brands would be safe to eat, and which should be avoided. Even with that knowledge you… read more

A toast to toast

September 11, 2024 by
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A piece of quality bread can be enjoyed on its own, but it's even better when toasted (there, I said it). Slathering the toast with salted butter elevates it yet again and it can become sublime with additional toppings. Toast topping is the subject of a recent Guardian Kitchen Aide column by Anna Berrill, which expounds on what chefs think… read more

When it’s okay to have a fire in the kitchen

September 11, 2024 by
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Ever since humans conquered fire, we have been fascinated by it. Therefore it's no surprise that we use fire or combustion in celebratory ways, whether as fireworks, bonfires, or even in our food. Since at least the 1700s, when crème brûlée flambé was allegedly invented, enterprising cooks have found ways to bring fire into the dining room, most often as… read more

Food news antipasto

September 8, 2024 by
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It's often been said that food is love, but some Spanish shoppers are taking it quite literally. It seems the latest craze to hit Mercadona supermarkets is looking for love in the produce aisle. People are using certain foods - mainly pineapple - as a sign that they are interested in a romantic partner. With fruit prominently placed in their… read more

Saying goodbye to a season

September 8, 2024 by
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Just like that, the sun's angle has shifted, the daylight hours are noticeably shorter, and the morning air is crisp and cool. Of course the process has been more gradual, but at this time of year it almost seems like Mother Nature flips a switch to usher in the next season. While it can be difficult for a warm weather-loving… read more

Simpler than simple

September 5, 2024 by
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In a recent story in Eater, writer Halima Mansoor explains that you should always make tomato sauce from scratch, because it's always worth the effort. Matt Adler, the chef behind Washington, D.C. red-sauce joint Caruso’s Grocery, agrees, saying: “I am never ever going to use jarred sauce in my house, because for me, it doesn’t taste delicious.” On an intellectual… read more

Food news antipasto

September 1, 2024 by
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You can find a food-related vector to almost any event in the world, and music concerts are no exception. With the news that the Gallagher brothers were reuniting for an Oasis tour, the hospitality industry is abuzz. Hotels, bars, and restaurants are all gearing up for next summer's concerts. The estimates are that the five Manchester tour dates could result… read more

Hate pineapple on pizza? Consider the banana

August 29, 2024 by
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The question of whether pineapple belongs on pizza can spark heated arguments. But if you think that pineapple has no place on pizza, there's another tropical fruit you may consider an even less worthy ingredient: banana. Banana pizza is popular, at least in Sweden, where it is usually paired with curry spices. Smithsonian Magazine traces the history of this unusual… read more

A grain of truth

August 29, 2024 by
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a wooden bowl filled with lemons sits next to two whole and two halves of lemons on a wooden surface
Because I am always looking for something interesting to bring to our Members' attention, I visit a lot of websites and ingest a lot of social media. The signal-to-noise ratio is quite low, because there is an astonishing amount of inconsequential and frankly boring food news, trends, and stories floating around. Content creators grasp at flimsy ideas and writers create… read more

Food news antipasto

August 25, 2024 by
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We'll start this week's roundup of food news with two Member favorites: LeCreuset and Staub. LeCreuset launched its latest color, a deep blue called Nuit. Exclusive to this color are shiny chrome knobs. Get it while you can - some items are already sold out on the LC website. Turning to Staub, they just released a Williams-Sonoma exclusive pan. The… read more

The PSL turns 21

August 24, 2024 by
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If you think that pumpkin spice latte returned to Starbucks' menu earlier than ever, you are not wrong. The coffee retailer brought back its signature autumn drink on August 22, two days earlier than in the past couple of years. Maybe it's because they are excited that the PSL is celebrating its 21st anniversary this year, making it officially old… read more

Think twice before eating that berry – or buying that foraging guide

August 23, 2024 by
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Alicia Silverstone, star of the popular 90s comedy Clueless, almost lived up to the name of the movie last week. She posted a video of herself taking a bite out of an unknown red fruit, which online sleuths determined was Jerusalem cherry, a mildly toxic plant. While some people were worried because she didn't post anything for over 48 hours… read more

Food news antipasto

August 19, 2024 by
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Every year my garden has at least one item that grows prolifically. This year it is cucumbers, and I've been running out of ideas to use them before they get limp. I guess I need to follow Logan Moffatt, aka TikTok’s ‘Cucumber Boy’, who has posted myriad ways to enjoy a cucumber salad. Armed with nothing more than a cucumber,… read more

Why washing your produce may not be good enough

August 14, 2024 by
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Most of us wash our produce before prepping it for eating or cooking. We've been told that not only does it protect us from foodborne illness, but that it also helps remove residual pesticide residue. While the former may be true, a new study reveals that the latter is almost certainly false. We might want to dig out the good… read more

Why the UK is katsu crazy

August 13, 2024 by
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Food trends are often cyclical - one era's craze spawns a multitude of copycats, dies down, and then gets resurrected years or even decades later. This happened with the Cosmopolitan cocktail, and as chef and cookbook author Tim Anderson writes in an article for Vittles, it is currently happening with katsu curry in the UK, which he is calling the "Katsuification"… read more

Food news antipasto

August 12, 2024 by
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Here is a sentence I never thought I would write: Pamela Anderson is coming out with a cookbook later this year. You might say that is no surprise, but this is not the wonderful Pam Anderson who has several well-regarded books to her name. This is blonde bombshell and former Baywatch star Pamela Anderson. The cookbook is titled I Love… read more

When only the worst will do

August 10, 2024 by
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I've been a confessed coffee snob for years, seeking out the best coffee shops near my work, ordering luxe brands to be delivered to my house, and investing in a high-quality espresso machine and grinder setup for my home. Despite this, I still have a soft spot in my heart for instant coffee. I don't mean the new offerings that… read more

Honoring the man who invented tiramisu

August 6, 2024 by
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Today I learned that I might be older than tiramisu. The most widely agreed upon origin story for this popular Italian dessert is that it was invented in Treviso, Italy in the early 1970s at restaurant Le Beccherie by pastry chef Roberto Linguanotto. Linguanotto died last week at the age of 81. Pastry chefs around the world offered their condolences,… read more

Food news antipasto

August 5, 2024 by
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The notion of eating something stuffed between pieces of bread predates the 4th Earl of Sandwich, but it is he for whom the food was named in the mid-1700s. Since then countless sandwiches have been eaten, but only a few of them are iconic. Writing for Vittles, Hester van Hensbergen gives us a timeline of iconic London sandwiches from the… read more

What kind of grocery shopper are you?

August 3, 2024 by
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When you go grocery shopping, you probably follow the same steps each time you go. Some people like to make lists and menu plans, others wing it and decide what to make by seeing what's looking good in the produce and meat aisles. There are careful label readers who evaluate the nutritional value and others who never look at the… read more
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